Friday, January 8, 2010

Tortilla Espanola con Chorizo - Spanish Omelette With Chorizos

This potato omelette is the all time tapas classic, and I doubt there is any tapas bar in Spain that does not serve it. Although its ingredients are about as basic as can be - eggs and potatoes - it is a tapa that everyone falls in love with and no one ever tires of. Not only can it be made in advance, it tastes better and can be cut more easily when left awhile at room temperature.

In this recipe, diced chorizo contributes a spicy note to this classic tortilla.

Heat oil in a heavy 8-inch skillet over medium-low heat. Add potatoes and onion, and season with salt. Cover, and cook, stirring often, until potatoes are tender, about 12 minutes. Using a slotted spoon, transfer potatoes and onion to a bowl. Add chorizo to skillet, and cook, stirring occasionally, for 3 minutes. Transfer chorizo and pan drippings to potato-onion mixture. Reserve skillet.

Add eggs to potato-onion mixture, and season with salt and pepper. Lightly coat skillet with more oil if needed, and heat over medium heat. Pour in egg mixture; stir to combine and press to flatten. Cook, running a flexible spatula around the edges occasionally, until edges set and center is slightly runny, 6 to 8 minutes.

Place a plate, upside down, over skillet, and invert tortilla onto plate. Slide tortilla, cooked side up, back into skillet. Cook over low heat until completely set in the center, 3 to 6 minutes. Transfer to a serving plate, and let cool slightly before cutting into squares or wedges.

3 comments:

Hello Lindaraxa !! I stumbled upon your blog today, thanks to the tortilla recipe !!! Lots of souvenirs for me. I'am Argentinian, my four grandparents were Spanish, so I grew up eating delicious tortillas ...to this day, my mother, 84, makes "the best tortilla in the world" (according to my children) You have a great blog !!!! Congratulations